Once you have tried this dish you will start to cook it regularly it is so wonderful. It has that great sichuan kick to it that is quite addictive, and the mince fills it out while the tofu adds a delicacy.

Is now a great fall back midweek meal plus a perfect adult moment too amongst the family meals.

Pictured: Mapo Doufu

600 gm firm tofu cut into 3cm cubes, or silken tofu in 2cm cubes

150 ml chicken stock

1 tbsp Shaoxing wine – see note

2 tsp soy sauce

3½ tbsp hot chilli broad bean paste – see note

2 tsp fermented soy beans, finely chopped – if too tricky to find you can omit this – see note